Pan-Fried Trout on Spinach with Bacon and Horseradish

MJC: Hard to beat! Contrasting, tasty textures.
Source: Janet Hazen / Turn It Up!

makes 4

3/4 pound bacon, coarsely chopped
4 boneless trout filets (6-8 oz each)
flour
2.5 tbsp peanut oil
juice from 1 lemon
3 inch piece of fresh horseradish root (or prepared horseradish?)
1 large bunch of spinach, stemmed, washed, dried (4 cups packed leaves)
salt/pepper
lemon wedges to garnish

• In large non-stick sauté pan, cook bacon til crisp. Reserve tbsp of bacon fat when done. Set aside bacon.
   
• Pat trout dry with paper towel. Dredge filets in flour, coating all sides. Heat   peanut oil in very large sauté pan. Add trout, skin-side down. Sauté for 2 minutes. Flip over, add lemon juice, sauté for another 4 minutes until the fish is barely opaque in the center. Remove from pan, cover with foil, and set aside.
   
• Heat reserved bacon fat .Add horseradish, spinach, reserved bacon and cook for a minute or so, until the spinach wilts. Remove and season with salt/pepper.
   
• Arrange spinach mixture onto four serving dishes. Place trout on top. Garnish with lemon wedges. Serve.
  

Very tasty! Haven't tried it with real horseradish root yet.

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